Mustard-stuffed chicken

Mustard-stuffed chicken

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(416 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

This is so good we'd be surprised if this chicken fillet recipe doesn't become a firm favourite. Save it to your My Good Food collection and enjoy

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
367
protein
49g
carbs
0g
fat
19g
saturates
10g
fibre
0g
sugar
0g
salt
1.93g

Ingredients

  • 125g ball mozzarella, torn into small pieces
  • 50g strong cheddar, grated
  • 1 tbsp wholegrain mustard
  • 4 skinless boneless chicken breast fillets
  • 8 smoked streaky bacon rashers

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Method

Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.

Recipe from Good Food magazine, November 2007

Comments, questions and tips

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Comments

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riaburt's picture

With Boursin Soft cheese with garlic.

cutemaomao's picture

I found this recipe yesterday, and couldnt wait to try it today,, wow..it was so nice, i did change mozzarella to Boursin with garlic which i bought from sainsbury, i didnt put cheddar either, i put sundried tomato instead, then mixed with wholegrain mustard. so nice, and simple to make, also it is fun to work with my husband, as he is holding the chicken and i wrapped it with bacon..we both loved it. i also made roasted potatoes which i found from bbc good food as well, made it with goose fat, lovely..will definetely make it again, again, again..

moopinandloopin's picture
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loopin loves this we make it with boursin and cheddar as a few people have suggested, its lovely!!

benpage26's picture
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This was a tasty meal, I made it for my girlfriend, and she loved it too.

chloejcox's picture
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This was delicious and so easy to make, I also used Boursin instead of mozarella and my husband loved it.

amy011's picture
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I tried this last night for my boyfriend. We both really really loved this one and said it was so good I would even cook it when friends came over. I put some winter vegetables in with the chicken and put a little oil over them with rosemary sprigs and roasted the lots.
Delicious! Also very very easy!

ellzinger's picture
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It was easy to make and enjoyed by all. Give it a go!!!

pinkster's picture

This was absolutely scrummy! I didn't have any stron cheddar so I used Red Leicester, which seemed to go down very well!

holland1's picture
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Really delicious - my daughter's new boyfriend is a chef! I cooked this for him (you can imagine how anxious I was). But it went down a treat. We had it with baked potatoes, green beans and carrots. I snuck some Gorgonzolla cheese (just little) in. Good idea to use Boursin instead of mozarella - Ill try that next time.

alexandraswift's picture
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Excellent, like others I made with only Boursin, and finished off under the grill to crisp up the bacon,my husband loved it,I will definately make it again, so quick and easy.

cheriepope1's picture
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Had a load of creme fraiche left after making the chicken dish so
used the cheese mix (Creme fraiche, cheddar, mustard) on top of salmon fillets, wrapped them individually in foil to cook and then poured the whole lot onto cooked pasta.....delicious!
made cheese mix for 4 but only 2 salmon fillets...serves 2.

harrietcannon's picture
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This recipe is a lifesaver! So quick, simple and tasty. As others have suggested, I changed the recipe slightly, mixing Boursin with a little pesto, and smearing a generous blob of the mix into the folded-put chicken fillet, along with some baby spinach leaves. Wrapped the whole lot in steaky bacon, although I needed more bacon than expected (approx 3 rashers per fillet). I served it with new potatoes, ratatouille and a green salad. As I'm a veggie, I used the same boursin/pesto mix to stuff a large field mushroom, and that too was delicious. Best of all, the chicken seemed to benefit from being prepared in advance and kept in the fridge to firm up before cooking. Apparently, the chicken was also good cold, sliced up and served in a baguette with the goo left from the cooking. Highly recommended.

wendy40's picture
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I found this delightful. I followed the recipe apart from I used Prosciutto instead of the bacon. As i was cooking for a crowd I didnt want the Chicken drying out, so I wrapped in foil to keep moist, then opened the parcels about 10mins into cooking to crisp up the Prosciutto it worked really well. Served with Potato Dauphinois, Balsamic Roasted Cherry Tomatoes and green salad. it tasted amazing, its on my favorites list. Will try with Boursin next time.

czammit's picture

this recepe seems so easy,i can't wait until i try to do it.

anniokm's picture
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sorry!! i forgot to rate it!!!

cheriepope1's picture
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This recipe is great...tested it on the boyfriend last night before cooking it on thursday for my Mum and some friends....he loved it!
Tried it with low fat pepper cream cheese, mustard and cheddar, it was great but a little on the salty side, so will be trying it with creme fraiche on thursday instead of the cream cheese!

anniokm's picture
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Just delicioussss!!!!!!!!! thanks to Mrs Dave suggestion i put it on a bed of tomatoes slices and i baked it!!!

deegriffiths's picture
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hubby loved it.

angfen's picture
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I expected more from this recipe...

cuxtongirl149's picture
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Delicious! All of my family thoroughly enjoyed this.

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